Salad with seaweed, ginger and carrots
2 servings
30 minutes
This exquisite Japanese salad is a harmony of freshness and umami. Chuka salad with crunchy carrots and refreshing cucumber intertwines with the spiciness of pickled ginger, creating a vibrant flavor accent. The dressing made from rice vinegar, honey, and lime juice adds a light sweet-sour note to the dish, while crunchy peanuts and aromatic sesame complete the flavor palette. This dish is not only nutritious but also perfectly complements a Japanese lunch or dinner. Legend has it that chuka seaweed became popular due to its rich taste and abundance of nutrients. The salad works well as a standalone dish or as a side for sushi and rolls, and its balanced flavor is a true celebration for gourmets.

1
Grate the ginger, and chop the carrot and cucumber.
- Pickled ginger: 20 g
- Carrot: 2 pieces
- English cucumbers: 0.5 piece
2
Mix all the ingredients
- Chuka salad: 50 g
- Rice vinegar: 1 tablespoon
- Honey: 1 tablespoon
- Peanut: 50 g
- Lime juice: 2 teaspoons
- Sesame: 2 tablespoons
- Refined oil: 1 tablespoon
- Salt: to taste
- Coriander: to taste









